I made this with my best friend, the other contributor of this website. Though she’s not huge on nuts, this was something we both agreed on. And it turned out so well! I love Rocky Road Ice Cream, and this is just like it, but you can pick it up and eat it.
cups chocolate cookie crumbs (you’ll have to crush cookies because apparently they don’t make chocolate cookie crumbs anymore)
6 tbsp unsalted butter, melted
¾ cup Nutella (Yum!)
4 oz semisweet chocolate chips
2/3 cup heavy whipping cream
1 1/4 cup marshmallows
3/4 cup walnuts
For the Crust:
Spray a 9×13-inch rectangular tart pan with baking spray, or butter. Set aside.
Preheat oven to 350F.
In a small bowl, mix together cookie crumbs and melted butter. I just used a food processor since I had to make the crumbs. Mix until fully combined and you can press the crust with your hand and it stays in place.
Dump the crust into the tart pan. Using your hands, press the tart crust evenly up the sides and in the middle of the tart pan.
Using center rack, bake tart for 8 minutes. Remove from oven and let cool on wire rack.
For the filling:
Place chocolate chips into a medium sized bowl. Set aside.
In a small saucepan, bring cream to a boil. Once it begins to boil, pour over chocolate chips. Let sit for 2 minutes. Then whisk until smooth.
Whisk in the Nutella until fully incorporated. It should look glossy and smooth.
To assemble the tart:
Take ½ the marshmallows and ½ walnuts and scatter them onto the bottom of the tart.
Pour Nutella filling into the tart, over top the marshmallows and nuts. Smooth out tart if needed. Top with remaining marshmallows and nuts.
Place in refrigerator overnight. Cut and serve. Enjoy!
Adapted from Culinary Concoctions from Peabody